Garlic Herb Rolls

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Alex Oh

Ingredients

Dough

  • 2
    tsp Kosher Salt
  • 1
    tsp Garlic Powder
  • 114
    g Salted Butter
  • 236
    ml Water
  • 1/4
    tsp Tumeric
  • 25
    g Granulated Sugar
  • 15
    g Oil
  • 420
    g Bread Flour
  • 3
    tsp Active Dry Yeast

Filling

  • 4
    cloves Garlic
    finely chopped
  • 1/4
    Cup Parsley
    finely chopped
  • 2-3
    T Cilantro
    finely chopped

Instructions

1
Yeast: 1. In a small bowl or liquid measuring cup, sprinkle yeast into 1/3 cup of warm water ( 100°–110°F ) and stir to dissolve 2. Add one teaspoon of sugar and stir 3. Wait 10- 15 minutes- the yeast will foam and puff up if it is still alive 4. Proceed
2
Dough - First Rise: 1. In a large bowl or the bowl of your stand mixer, add proofed yeast, remaining warm water, oil, and sugar and give a quick stir. 2. Next, add in flour, garlic powder, and salt. 3. With a dough hook (or your hands if not using a mixe
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5. Turn the mixer to medium speed and continue to mix until the bowl is nearly clean of dough on the sides, is shiny, elastic, and doesn’t stick to your hands 6. Once dough is done, form into a ball and brush the top and sides with a little oil. 7. Lightl
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8. Let the dough rise and double in size in a warm spot (about 45- 60 minutes) depending on the heat conditions of your kitchen. Alternatively, you can let your dough rise in the refrigerator for 24 hours before proceeding with the second rise.
5
Second Rise: 1. Preheat oven to 375° F 2. Once the dough has doubled in size, remove from the bowl and place on a silicon mat or clean countertop. 3. Lightly punch down the dough to remove air bubbles and pockets. 4. Stretch out the dough a bit with you
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5. Sprinkle the chopped garlic and herb mixture and spread it thinly over the dough, then flip half of the dough onto itself. 6. Roll out again with the rolling pin until the herb mixture incorporates into the dough, then using a sharp knife or bench scra
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7. Layer each piece on top of each other, then fold three times to make a square (this helps to create some layers in your dough). 8. Place the dough back in your bowl, cover with plastic wrap or a towel and set in the refrigerator for 15 minutes 9. Remo
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10. Once rolled out, form into one large ball again, then cut into 12 even pieces. 11. Take each piece of cut dough and form into a rough ball. Place the palms of your hands at the base of the ball (almost underneath), near the surface and move them fron
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13. Cover the dough with a towel and let rise again on the counter for 30 to 60 minutes or until the dough has increased in size (not quite doubled) and you can poke your finger in it and it slowly moves back into shape 14. Place on a parchment and put in
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15. Once out of the oven- brush the rolls with melted butter, then let cool for 5- 10 minutes on the baking sheet, then place them on a cooling rack to cool further. 16. Now enjoy the fruits of your labor!
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Yeast: 1. In a small bowl or liquid measuring cup, sprinkle yeast into 1/3 cup of warm water ( 100°–110°F ) and stir to dissolve 2. Add one teaspoon of sugar and stir 3. Wait 10- 15 minutes- the yeast will foam and puff up if it is still alive 4. Proceed

Chocolate Hazelnut Roll

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Alex Oh

Ingredients

Dough

  • 2
    tsp Kosher Salt
  • 2/3
    Cup Plant Milk
    100-110F
  • 50
    g Granulated Sugar
  • 3
    tsp Active Dry Yeast
  • 112
    g Salted Butter
  • 1/3
    Cup Water
    100-110F
  • 15
    g Oil
  • 420
    g Bread Flour

Filling

  • 140-280
    g Chocolate Hazelnut Spread
  • 57
    g Vegan Butter

Optional Toppings

  • Roasted Chopped Hazelnuts
  • Powdered Sugar
  • Flakey Salt

Instructions

1
Yeast: In a small bowl or liquid measuring cup, sprinkle yeast into 1/3 cup of warm water. Add one teaspoon of sugar and stir the mixture. Wait 10- 15 minutes to see if yeast is still active- the yeast will foam and puff up if it is still alive. Proceed w
2
Dough - First Rise: Warm milk to 100°–110°F (you can do this by popping it into the microwave for around 50-60 seconds or heating in a pot on the stove). In a large bowl or the bowl of your stand mixer, add proofed yeast, warm milk, oil, and sugar - give
3
With a dough hook attachment (or your hands if not using a mixer) mix ingredients on a low speed until a rough, shaggy dough is produced. Add butter in slowly while continuing to mix on low, until it has incorporated into the dough.
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If using a mixer, turn it to medium speed and continue to mix until the bowl is nearly clean of dough on the sides, is shiny, elastic, and doesn’t stick to your hands when you press down on it (about 6-10 minutes) continue to knead on a clean surface unti
5
Let the dough rise and double in size in a warm spot- about 45- 60 minutes. Once the dough has doubled in size, remove it from the bowl and place on a silicon mat or clean countertop. Lightly punch down the dough to remove air bubbles and pockets. Use a r
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Next, fold the dough into thirds vertically- fold one side, fold again, then fold a third time until you have a skinny rectangle of dough. Now fold the dough into thirds, horizontally- fold one side, fold again, then fold a third time until you have a sma
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When dough is rested, tap down on it with a rolling pin, then roll back out into a 12” x 10” rectangle. Assembly&Baking: Preheat oven to 375° F. Cover dough with the filling butter. Depending on how chocolatey and gooey you want your roll, spread 1/2 to
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Roll the dough away from you on the counter, taking care to roll as tightly as you can. Make sure to roll the dough onto itself when you finish rolling to create a seal. Cut the roll down the middle vertically, leaving 2” inches at the top. Pull the cut p
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Place the twisted dough in your well buttered pan in a circle. Cover with a towel and let the roll rise again for another 30-45 minutes depending on the temp of your kitchen. Place the pan in your preheated oven on the middle rack. Bake for 17- 20 minutes
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Brush 1 to 2 tablespoons of melted butter over the top of the hot roll (optional, but advised). If using flakey salt, sprinkle over now. Let the roll sit for about 5 minutes, then release from your pan- use a plate on top of the pan to flip roll out if n
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Yeast: In a small bowl or liquid measuring cup, sprinkle yeast into 1/3 cup of warm water. Add one teaspoon of sugar and stir the mixture. Wait 10- 15 minutes to see if yeast is still active- the yeast will foam and puff up if it is still alive. Proceed w

Cheddar and Chive Biscuits

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Alex Oh

Ingredients

  • 480
    g All Purpose Flour
  • 1
    T Baking Powder
  • 1/2
    tsp Baking Soda
  • 1 3/4
    tsp Kosher Salt
  • 170
    g Salted Vegan Butter
  • 300
    ml Plant Milk
  • 1
    T Vinegar
  • 3/4
    C Vegan Cheddar Cheese
  • 3
    T Chives
    finely chopped

Instructions

1
Add vinegar to milk, then set in the fridge to keep cold. Add all the dry ingredients to a large bowl and mix.
2
Add cold cubed butter and toss in flour, then smoosh into until you have walnut sized pieces that are all coated in flour (don’t over mix, if butter starts to get warm, place the bowl in the freezer for 5 minutes to firm up). Add in cheese and chives and
3
Add cold milk (start with 1 cup and add more if needed) gently toss to coat the flour, taking care not to mix again.
4
Turn the dough out onto a flat surface covered in some flour, gently press together to form a log of dough.
5
Fold the dough in half, then pat it down. Use a bench scraper or knife to cut in half and stack one half on the other. Pat down again- repeat 3 or 4 more times. On the last fold and cut, make sure the dough is 3/4 to 1 inch thick.
6
Flour a round dough or cookie cutter and press straight down through the dough (don’t twist and turn or that seals up the edges) * you can also make square buns if you don’t have a cutter * Place dough rounds on a cookie sheet and place in the freezer fo
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Remove from freezer and place cookie sheet on the middle rack. Bake 20-22 minutes or until tops and bottoms of biscuits are golden brown. Brush with melted butter when biscuits come out of the oven, then let cool for 5 minutes. Transfer to a cooling rack
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Add vinegar to milk, then set in the fridge to keep cold. Add all the dry ingredients to a large bowl and mix.

BBQ Chik'n Potato Skins

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Alex Oh

Ingredients

Optional Cheese Sauce

  • 2
    Cup Cheddar Cheese
  • 1/4
    Cup Plant Milk
  • 1
    T Nutritional Yeast
  • 1
    T Potato
  • 1
    T Vegan Butter
  • 4
    Russet Potatoes
  • 4
    T Cilantro
    chopped
  • 4
    T Red Onion
    finely diced
  • 2-3
    tsp Chives
  • 9
    oz Vegan Chicken Strips
  • 2
    Cup Vegan
  • 2-3
    T Sour Cream
  • 1
    Cup Barbecue Sauce
  • 1
    tsp Salt
  • 1/4
    tsp Pepper

Instructions

1
Potatoes: Wash and dry potatoes. Poke with tines of a fork a few times. Rub with vegetable oil and sprinkle liberally with salt&pepper, place on a foil-lined baking sheet or directly onto the oven rack with a baking sheet underneath. Bake in the oven, on
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Vegan Chicken: Cook chicken according to package directions, but undercook it by 2 or 3 minutes. Season it with salt & pepper. If you don’t have or want to use vegan chicken, you can use soy curls or shredded mushrooms instead. Chop or shred chicken, set
3
Cheese Sauce: Add shredded cheese to a small saucepan with plant milk, nutritional yeast, and starch- set to medium-high heat. Continually whisk the mixture until it has thickened, but is still pourable. Remove from heat and add in butter- whisk until but
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Assembly: When your potatoes are cooled enough to handle, flip them on their sides and cut in half. Scoop the potato flesh out into a large bowl, leaving a small layer of flesh behind to keep the skin intact. Lightly salt and pepper the potato flesh and
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Now, you can go a couple of ways here... Either place the mixture directly into the hollowed-out potatoes or if you like your skins extra crispy, take the potato halves and flip them upside down on a baking sheet (cut side down). Rub a little more oil o
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Once the chick’n mixture is in the potatoes, sprinkle the tops with cheese. Place back into the oven on the middle rack and bake 10 to 15 minutes or until cheese is melted or bubbly. Remove the skins from the oven and let them cool for about 2 minutes. Pl
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Potatoes: Wash and dry potatoes. Poke with tines of a fork a few times. Rub with vegetable oil and sprinkle liberally with salt&pepper, place on a foil-lined baking sheet or directly onto the oven rack with a baking sheet underneath. Bake in the oven, on

Grilled Asparagus & Tajin Mango Salad

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Alex Oh

Ingredients

Grilled Asparagus

  • 2
    bunch Asparagus
  • 1
    tbsp Olive Oil
  • 1/2
    tsp Garlic Powder
  • 1
    tsp Cumin
    ground
  • 1/4
    tsp Salt & Pepper
    each

Mango Salsa

  • 1
    Large Mango
    peeled & diced
  • 1/4
    cup Fresh Cilantro
    chopped
  • 1/4
    Shallot
    diced
  • 1
    tbsp Olive Oil
  • 1/2
    tsp Tajin
  • Ground Black Pepper
    pinch

Instructions

1
Cut the asparagus stems by 1.5 inches. Put into a large container or baking sheet, drizzle olive oil, add spices and mix gently till evenly coated. Grill the asparagus on the bbq for about 15-20 mins. Rotating often to avoid over-charring. Keeping the l
2
While the asparagus is cooking – chop the mango, fresh cilantro and shallot. Add to a bowl with olive oil, black pepper & tanjin. Keep refrigerated until ready to serve.
3
Assemble the grilled asparagus on a plate and top with a generous amount of mango salsa. Voila! Sprinkle more tanjin as desired. Take note that it is salty and citrusy.
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Cut the asparagus stems by 1.5 inches. Put into a large container or baking sheet, drizzle olive oil, add spices and mix gently till evenly coated. Grill the asparagus on the bbq for about 15-20 mins. Rotating often to avoid over-charring. Keeping the l

Golden Girl Chia Pudding

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Alex Oh

Ingredients

  • 1/2
    tbsp Cacao
  • 1
    tsp Maca Powder
  • 1
    tsp Tumeric
  • 1/4
    tsp Cinnamon
  • 1/8
    tsp Ginger
  • 1/2
    tbsp Coconut Oil
  • 1
    tsp Vanilla
  • 3
    Dates
  • Salt
    pinch
  • 1 1/4
    cup Oat Milk
  • 1/4
    cup Chia Seeds
  • Banana Slices
  • Pecans

Instructions

1
Soak dates in hot water for 10 mins, and drain. Add everything to a blender and pulse until creamy smooth.
2
Distribute evenly into 2 serving jars, and chill in the fridge for 30 mins.
3
Add toppings of choice and enjoy!
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Soak dates in hot water for 10 mins, and drain. Add everything to a blender and pulse until creamy smooth.

Cauliflower Tacos & Bomb Guacamole

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Alex Oh

Ingredients

Pickled Cabbage

  • 1/4
    Red Cabbage
    thinly sliced
  • 1
    tbsp Coriander Leaves
    roughly chopped
  • 1
    tbsp Lime Juice
  • 1/2
    tbsp Olive Oil
  • 1
    tbsp Apple Cider Vinegar
  • 1
    tsp Maple Syrup
  • Salt & Pepper
    pinch

Crispy Cauliflower

  • 1/2
    Cauliflower Head
    florets
  • 1.5
    tbsp Olive Oil
  • 1
    tsp Paprika
    ground
  • 1
    tsp Cumin
    ground
  • 1/2
    tsp Garlic Powder
  • 1/4
    tsp Cayenne Pepper
  • 1/4
    tsp Salt
    ground
  • 1/4
    tsp Pepper
    ground
  • 2
    tbsp Cornstarch

Guacamole

  • 2
    Ripe Avocados
  • 2
    tbsp Red Onion
    finely chopped
  • 1/2
    cup Tomatoes
    finely chopped
  • 2
    Medium Garlic Cloves
    minced
  • 1
    tbsp Lime Juice
  • 1
    tbsp Olive Oil
  • 1/4
    cup Cilantro
    chopped
  • 1/4
    tsp Salt
    ground
  • 1/2
    tsp Cumin
    ground

Instructions

1
Prepare pickled cabbage. Thinly slice red cabbage and roughly chop coriandre. Add to a medium bowl with lime juice, olive oil, apple cider vinegar, maple syrup, salt & pepper. Mix and leave in the fridge to marinate and soften.
2
Prepare cauliflower. Cut cauliflower into medium sized florets and add to a large bowl. Mix in spices, cornstarch and olive oil, until evenly coated. Place on baking sheet lined with parchment paper, and bake in the oven at 375F for 25 mins.
3
Prepare guacamole. Mash avocados in a medium bowl and set aside. Chop red onion, tomatoes, and cilantro. Add to the mash with lime juice, olive oil, salt and cumin. Stir until homogeneous.
4
Assembly time! Lightly heat tortillas before assembling with toppings to your heart's content. Make it an extra fun meal with a make-your-own vibe by serving the ingredients separately on the table. Enjoy!
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Prepare pickled cabbage. Thinly slice red cabbage and roughly chop coriandre. Add to a medium bowl with lime juice, olive oil, apple cider vinegar, maple syrup, salt & pepper. Mix and leave in the fridge to marinate and soften.

Peanut Butter & Chocolate Banana Bread

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Alex Oh

Ingredients

Topping

  • 200
    g Diary Free Whipping Cream
  • 150
    g Chocolate Chunks
  • 4
    Bananas
  • 180
    g Plain Flour
  • 70
    g Dairy Free Butter
  • 120
    g Dairy free Milk
  • 1
    Flax Egg
  • 180
    g Caster Sugar
  • 20
    g Brown Sugar
  • 110
    g Peanut Butter
  • 2
    tsp Cinnamon
  • 1
    tsp Vanilla Extract
  • 1 1/2
    tsp Bicarbonate Soda
  • 150
    g Chocolate Chunks

Instructions

1
Preheat the oven to 160C fan and line a 9 inch x 5 inch loaf tin with parchment paper.
2
In a mixing bowl, mash the banana and add the melted butter, flax egg, vanilla extract and milk. Mix until all the ingredients are combined. Add the sugar, mixing until combined, followed by the peanut butter. Mix until the peanut butter is smooth within
3
Then add the flour, bicarbonate soda and cinnamon, mixing well until the mixture is smooth.
4
Finally fold in your chocolate chunks, until they are as evenly distributed as possible.
5
Transfer the mixture into the loaf tin and gently knock on your worktop to remove any air bubbles. then sprinkle some more chocolate chunks on the top for extra melted chocolate.
6
Place in the oven and bake for 60 – 90 minutes, or until a skewer comes out clean when inserted into the loaf. This may seem like a while with a large suggested baking time, but it will depend on your oven and which rack you place it on. After 60 minutes,
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Once baked, transfer to a rack to cool before decorating. Combine the whipping cream and soft 'cheese' in a bowl and whisk until thick. Pop the mixture onto the banana bread and evenly spread it to cover the top as evenly as possible. Top with chocolate c
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Preheat the oven to 160C fan and line a 9 inch x 5 inch loaf tin with parchment paper.

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Ingredients

  • 125
    g Vegan Margarine
  • 112
    g Caster sugar
  • 150
    g Plain flour
  • 1/2
    tsp Baking Powder
  • Salt
    pinch
  • 1
    tsp Vanilla
  • 1
    tsp Maple Syrup
  • 50
    g Frozen Raspberries
  • 50
    g Vegan White Chocolate

Instructions

1
White Chocolate & Raspberry Cookies
2
Put all the ingredients and mix it well.
3
Place the dough on a parchment paper.
4
Bake at 180c degrees for 12-14mins, until golden and crisp around the edges.
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White Chocolate & Raspberry Cookies

Chocolate Modak

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Alex Oh

Ingredients

  • 1
    packet Parle-G Biscuits
  • 2
    tbsp Milk Powder
  • 1 1/2
    tbsp Cocoa Powder
  • 2
    tbsp Condensed Milk
  • Milk
    as required
  • 1
    cup Mawa
  • Modak Mould

Instructions

1
Take 1 Packet of Parle-G Biscuit and grind them into fine powder using a mixer.
2
Now add 2 tbsp Milk Powder,1½ tbsp Cocoa powder & 2 tbsp Condensed Milk.
3
Make a dough with this mixture using milk as required.
4
Take a Modak mould ,Grease it with ghee/oil and keep it aside. Portion the mixture and roll into smooth round balls between your palms.
5
Place a small ball into the modak mould.Just press with your index finger towards the centre of the mould so they get the shape of mould.Remove the extra portion.Now add the filling i.e mawa inside the mould and cover the rest with the chocolate mixture.
6
Gently unmould and repeat the same method with the rest of the chocolate mixture.
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Take 1 Packet of Parle-G Biscuit and grind them into fine powder using a mixer.